Recipe and photo courtesy of Holly from Jittery Cook.
Prep Time: 20 mins. | Cook Time: 15 mins. | Serves: 6
Recipe and photo courtesy of Holly from Jittery Cook.
Prep Time: 20 mins. | Cook Time: 15 mins. | Serves: 6
Well, when I was an exchange student living in Belgium, one of my host mothers’ specialties was tomatoes stuffed with a delicious mix of pork and beef mince and baked until tender – so tasty and warming on a cold winters’ day. This recipe is a meatless version of this dish, with mushrooms as the star and works well in the warmer weather too. It’s also quick and easy to prepare and very versatile – I’ve included the vegetables I usually use with this, although you could just use what’s on hand.
Recipe courtesy of Mardi from eat. live. travel. write.
Prep Time: 10 mins. | Cook Time: 40 mins. | Serves: 4
“These ridiculously cute and mouth-watering Portabella pizzas taste so much like the real thing you won’t believe they are vegan, gluten-free, and good for you! Shhh, don’t tell my husband.”
Recipe and photo courtesy of Angela from Oh She Glows.
Prep Time: 10 mins. | Cook Time: 12 mins. | Serves: 3-4
8 Portabella mushrooms
2 cups pizza sauce
Vegan Cashew Basil Cheese Sauce (recipe below)
1/3 cup each red, green, orange pepper, diced
1/3 cup sweet onion, diced
2-3 large basil leaves, finely diced
1 tsp red pepper flakes
Vegan Cashew Basil Cheese Sauce:
1 cup raw cashews
1/3-1/2 tsp Himalayan sea salt, to taste
1/2 tsp cold-pressed sunflower oil
1 fresh basil leaf
1 small clove garlic
1.5 tbsp nutritional yeast
1 tbsp fresh lemon juice
Vegan Basil Cheese Sauce:
1. Place 1 cup of raw cashews in a bowl of water, cover, and soak overnight in the fridge.
2. When cashews are ready, drain and place all ingredients (cashews, Himalayan sea salt, cold-pressed sunflower oil, basil, garlic, nutritional yeast, and lemon juice) into a food processor and process until smooth, stopping to scrape sides of processor as necessary. Taste and adjust seasonings if necessary.
3. Place any leftover cheese in a container in the fridge and enjoy with chopped vegetables, crackers, bread, and chips!
Ceviche is popular in coastal regions of the Americas, especially Central and South America and consists, typically, of fresh, raw seafood marinated in citrus and spiced with hot peppers. This version has the same citrusy zing that a typical ceviche would, but the mushrooms make for an interesting texture, with more bite than raw fish would have, and tastes meatier than you might think.
Recipe courtesy of Kelly from The Gouda Life.
Prep Time: 10 mins. | Cook Time: 0 mins. | Serves: 4 as a side, 2 as a main
2 cups (1″) diced Crimini mushrooms
1 large (2 small) jalapenos, seeds and veins removed, finely minced
Juice from 2 lemons
Zest + Juice from 1 lime
1/2 tsp salt
1 tsp honey
Handful cilantro, extra for garnish
3 green onions, sliced thin (white and green parts)
1/4 red onion, finely diced
1 small baby cucumber, diced
1 avocado, 1″ dice
Fresh ground pepper
This caramelized mushroom and onion dip blends the meaty flavours of onions and mushrooms with the creaminess of fat free Greek yogurt. An added element is nutritional yeast, a great way to replace lost sources of vitamin B12 (found in meats), but also a way to really fill out the flavours in this dip.
Recipe and photo courtesy of Elizabeth of Guilty Kitchen.
Prep Time: 15 mins. | Cook Time: 25 mins. | Makes: 1 cup of dip.